Soft Eggs with Spinach & Sourdough Toast
12 minLow FODMAPGluten-freeStovetopHormone balanceSteady energyGut healthMenstrual phaseFollicular phaseHigh proteinLow carb
Servings:
1
·
Ingredients
- —Eggs — 2
- —Spinach — 2 handful
- —Gluten-free sourdough bread — 1 sliceeggs, milk, soya or lupin vary by brand — check the label
- —Olive oil — 1 tsp
- —Lemon zest
- —Sea salt, black pepper
Allergens
Contains eggs
Method
- 01Warm a little olive oil in a pan over low heat. Add the spinach and cook for 2 minutes, stirring, until it wilts down and softens. Low heat is important here — high heat will scorch it.
- 02Add the eggs to the pan with the spinach, or use a separate pan over very low heat. Stir slowly with a spatula for 3–4 minutes — the eggs should stay soft, creamy and just slightly underdone. Remove from heat before they look fully set.
- 03Toast the bread until crisp. Layer the spinach on top, then the eggs. Grate over some lemon zest, season with salt and pepper — the zest adds a fresh brightness that lifts the whole dish.
Why this works
Choline in eggs supports normal liver function and is a building block for cell membranes. Folate and magnesium in spinach support normal nervous system function. Starting the day with protein may help support steadier energy levels.
Nutrition (per serving)
276
kcal
15.5g
protein
15.6g
fat
17.9g
carbs
2g
fiber
Always check product labels for allergens.